Description
These Pastel Meringue Cookies are light, airy, and delicately sweet treats that are perfect for Easter or any time you crave a gluten-free dessert. With a crisp exterior and a soft, marshmallow-like interior, these colorful meringue kisses are sure to impress.
Ingredients
Scale
Meringue Cookies:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink, yellow, green, or blue)
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- Whip egg whites: In a clean, dry mixing bowl, beat the egg whites until foamy. Add cream of tartar and beat until soft peaks form.
- Add sugar: Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Flavor and color: Beat in vanilla extract. Divide the meringue and gently fold in gel food coloring.
- Pipe meringue: Transfer meringue into a piping bag and pipe small swirls or kisses onto baking sheets.
- Bake and dry: Bake for 1 hour, then turn off the oven and let meringues sit inside to dry completely.
- Store: Once cool and crisp, store in an airtight container.
Notes
- Avoid making meringues on humid days as moisture can affect texture.
- Use gel food coloring for vibrant pastel shades without thinning the mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 15
- Sugar: 3g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
